Roasted Mexican Chicken Legs

Spice up your chicken...

Chicken, broccoli and rice; it's the bodybuilder standard. Whilst it does do the job, it gets a little boring. By simply adding a mix of spices, more veggies and a little finesse you can definitely spice up that meal prep or just a meal for the family. This recipe is from episode 5 of my Rebuild vlog series on YouTube.

Servings: 6

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Bulk Ingredients:

6 free range chicken thighs

2 red onions, diced

2 bell peppers, diced

4 garlic cloves, diced

Juice of 1 lemon

Olive oil

Spices:

3 tsp cumin

2 tsp smoked paprika

1 tsp oregano

0.5-2 tsp cayenne pepper

Salt & pepper

Method:

Preheat your oven to 160˚C (320˚F).

Remove chicken thighs from the refrigerator and place on a roasting tray 30 minutes prior to cooking.

Dice the onion, pepper and garlic into 1-3cm chunks and spread evenly over the roasting tray. Cover everything with a dash of olive oil.

Combine the spices in a bowl and mix thoroughly. Sprinkle evenly over the chicken and veggies then top with salt & pepper. Place the tray in the oven and roast for 45-55 minutes.